Both dishes are prepared by Chef Paul
Finally gonna post some cuisine stuff! If you’re wondering why I don’t post the photos of the one that I cooked is because during the cuisine practical, we want to serve the dish straight away to the chef for tasting while it’s still warm, really different with patisserie practical (where I could take a picture of the product at the end of the lesson) that’s why I don’t really take any picture of the food that I cooked during the cuisine practical.
Lesson 10, the first dish is Sautéed crayfish with herb butter and squid ink pasta. I love the squid ink pasta, well, it’s like a normal pasta but it’s black. The crayfish in this dish really stands out ,served with herb butter. The crayfish was really fresh, they were still alive when they arrived in the kitchen, that freshness makes it even more better. This is the crayfish that I’m talking about:
The second dish that we prepared is one of my favourite dish in superior. (Not an easy one unfortunately)
We made a Roast Loin of venison with mushroom crust, served with parsnip and eggplant timbale , and also redcurrant and port jus as the sauce. As you can see, there are fats in the middle of the meat, those are actually lardo (pork fat) that has been pushed into the venison meat for cooking. For example:
I love to eat venison rare because the meat is not as chewy as beef when it’s eaten rare ,when you eat it the lardo just melts in your mouth, the sauce also compliments the flavour. A really fantastic dish, love it !